The taste of homemade cheddar cheese is very different from the cheese that is purchased at the store.It is not difficult to make your own cheese.Here's what you have to do.
Step 1: Milk can be heated in a stockpot.
Put the milk in your stockpot and heat it over medium heat until it reaches an even temperature.If you use cow's milk, it should be raw.When you start, the temperature can be as low as 85 degrees Fahrenheit.The temperature can be checked with an instant-read food thermometer.
Step 2: The culture is related to the mesophilic one.
Make sure that the culture is thoroughly combined and dissolved by sprinkling it over the surface of the milk.Allow the cultured milk to mature for an hour.You could use 1 packet of direct-set culture instead of bulk culture.
Step 3: The rennet solution should be added.
Slowly pour the rennet into the milk, whisking continuously as you add it and for at least 5 minutes after it has been added.The milk should be set for 1 to 2 hours.You should be able to cut cleanly with a knife if a curd develops in this time.If you don't want to use liquid animal rennet, you can use 1/2 cup (125 ml) of water or a small amount of tablets.
Step 4: The cubes should be cut into the curds.
Cut the curds into cubes with a long knife.The cubes don't have to be perfect, but they should be the same size.For an additional 15 minutes, let the curds sit.
Step 5: Continue cooking if the temperature is raised.
The temperature of the milk should be raised until it reaches 100 to 102 degrees.The curds should be stirred with a long-handled spoon every few minutes to prevent them from clumping.It will take about 30 to 45 minutes for the curds to reach this temperature.After the curds reach your desired temperature, let them cook for another 30 to 45 minutes.Again, stir gently every few minutes.If they get too hot, remove them from the heat.The curds will shrink considerably during this time.
Step 6: Line a strainer.
If you want to cover the sides of the colander, place it in a large, clean sink or basin.The curds should be at the bottom of the pot for about 20 minutes.
Step 7: The whey should be drained.
The contents of the pot should be put through a strainer.Over the sink, basin, or empty stockpot is the rest of the colander.The curds should be drained for 15 minutes to prevent them from becoming clumpy or matted.
Step 8: The curds should be put on a cutting board.
Cut them into slices.The curds should be semi-solid when you turn them out.The texture will be similar to something.The sliced curds should be returned to the empty stockpot.The lid should be covered with aluminum foil.
Step 9: Put hot water in the basin.
The water should be warm.If you want the part of the stockpot where the cheese rests to be completely submerged, fill the basin or sink at least 1/2 to 1/3 full.
Step 10: The pot should be placed in the water.
Make sure the water doesn't get to the lid or the pot itself by placing the stockpot in the basin.For 2 hours, the curds need to be kept at a consistent temperature.To keep the stockpot hot, refresh the water.The slices of cheese should be turned every 15 minutes.Thanks to this process, cheddar cheese has its trademark flavor.
Step 11: The slices should be cut into cubes.
The curds should be very firm once the 2 hours have passed.Cut the slices into cubes.The stockpot should be placed back in it's original state.
Step 12: The hot water should be returned to.
Return the stockpot to the hot water.For another 30 minutes, let it sit in the hot water.Make sure the water is not too cold.You can stir the cheese curds with your fingers.
Step 13: Add salt to it.
Remove the pot from the water.Use your hands to stir it.The salt should coat them all.
Step 14: The cheese press needs to be lined.
There is a piece of cloth over the cylinder compartment.The top of the cylinder basin is where the cheesecloth should extend.A home cheese press is all you need.The cheese is put in a cylinder with guide rods on both sides.The pressure arm should allow you to change the amount of pressure applied to the cheese.The creation of hard cheeses, including cheddar cheese, requires cheese presses.
Step 15: Put the cheese in for 15 minutes.
The cheese press can be used to wrap the curds.The gauge indicates that you are applying 10 lbs of pressure.The cheese should be in the cheese press for 15 minutes.
Step 16: Continue pressing and increase the pressure.
Press for 12 hours if the pressure is increased to 40 lbs.If you want to press the cheese after flipping it over, you need to change the cheesecloth to a fresh piece.
Step 17: Continue pressing and increase the pressure once more.
Press for an additional 24 hours by increasing the pressure to 50 lbs.If you want to press the cheese after flipping it over, you need to change the cheesecloth to a fresh piece.
Step 18: Allow the cheese to dry.
After 24 hours, remove the cheese from the press.Put it on a cheese board and let it dry.The cheese should be dry.It should be in a dry location and away from humidity.Depending on how humid the air is, the amount of time it takes to dry the cheese will be different.The cheese should be dry when ready.A protective rind should have been developed.
Step 19: It's a good idea to wax your cheese.
Hard cheeses, like cheddar, can't grow mold as they age because of cheese wax.Prepare the cheese for waxing by wiping the surface with a small piece of cheesecloth.This will get rid of mold.Before applying the wax, chill the cheese in your refrigerator for a few hours.A piece of cheese wax can be removed.fill the bottom of the double boiler with water and place the cheese wax in it.If you heat it over medium heat, it will melt and reach about 98.9 degrees Celsius.A natural bristle brush can be used to coat a wheel of cheese with melted wax and work with one surface at a time.Before waxing another surface, cool the wax on one surface.You should apply wax to the entire surface.Let it dry.
Step 20: The cheese should be in the fridge.
For at least 60 days, store the cheese in the refrigerator.The temperature of the cheese should be between 55 and 60 degrees.You can age the cheese for 3 to 24 months if you prefer a sharper flavor.The sharper the flavor, the longer you age the cheese.Mild: 3-4 months Sharp 4-12 months Extra Sharp 2 years Older cheeses are just referred to by age.
Step 21: It was finished.